With his passion for food Jan De Wet Botha offers a well balanced, ever evolving menu. Grounded in classic French cooking techniques, his boldly flavoured food is influenced by the best of what is in season and local fresh produce.
He began his formal training at the Kopanong Hotel & Conference Centre as Demi Chef de Partie. In 2002 he was offered a position at the Sheraton Pretoria Hotel where he met his mentor, the hotel’s then Executive Chef Rudi Liebenberg. During this time Jan discovered his passion for fine dining & fusion food while overseeing the Sheraton’s upmarket Bar & Grill.
His culinary talents were tested in various competitions. He received recognition in the Chaine des Rotisseurs (4th in South Africa), Finalist in the National Team Trials and Silver Medal in Salon Culinaire (Mini Plated).
Jan continued to build a name for himself and was promoted to Sous Chef at the Sheraton Pretoria. He made a bold move to Magaliesburg as Executive Sous Chef at Mount Grace Country House. He worked under the guidance Chef Trevor Boyd and was promoted to Executive Chef January 2006.
In March 2007 Jan achieved a long time goal by earning a position in the SA National Chef Team. In October 2007 he was a member of the opening team of the Silver Star Casino in Krugersdorp, as Complex Executive Chef. Jan's dream of starting a restaurant became a reality in July 2008 in the shape of Nothing-but-Food catering company, of which he is the Executive Chef/Owner.
Jan joined Hemingways in March 2009 as Executive Chef. He is constantly on the look out for exceptional ingredients, all of which are essential to his signature honest style of cooking characterized by intense flavours & classic combinations on the plate.